Wednesday, May 10, 2017

Cottage Pudding

My land it's been a cold spring. We even got some snow after I had planted my cold crops.



Snow does not look good on a Magnolia. 
I don't care what anyone tells you!

So here's a stick to your ribs,
warm your innards kinda recipe.
My mom would make this some days as a meal
just for a treat. My dad and I LOVE this
since we've both got a major sweet tooth.
My mom, not so much.

Why is it called Cottage Pudding?
I haven't got a clue since there's no pudding involved.

My mom got it in an old cook book when they first got married.
So it's survived the test of time. That means it's good!


It's really simple to make.
heavy dense white cake and a lemon sauce. Voila!
Here's the recipe.

Cake

Sift together 1 1/2 cups flour with 
2 tsp baking powder & 1/2 tsp salt
Set aside

Cream 1/3 cup shortening, beat in 1 cup sugar.
Blend until light and fluffy. 
Beat in 1 egg and 1 tsp vanilla

Add sifted dry ingredients to creamed mixture alternating with 1 cup milk.
Bake 350 degrees F for 35-40 minutes in a 9x9 pan.
Cool 5 minutes

Lemon sauce

1/2 cup sugar
1 cup boiling water
2 tbsp cornstarch dissolved in 1/2 cup cool water
1 tbsp lemon extract
1 tbsp butter

mix in sugar and boiling water over medium heat in a saucepan
add the cornstarch/water
then the lemon extract and butter.
Let thicken
Pour over warm cake and enjoy!
So very simple.
Have a Blessed Evening
Lisa

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